Surprise the family with yummy tacos all rolled into a delicious casserole with this Milk Calendar recipe
Measuring cups & measuring spoons
Oven-safe casserole dish approx. 8 inch x 8 inch (2 Litre capacity)
1 tbsp (15 mL) butter
1 lb (450 g) ground chicken
½ small onion, finely chopped
1 red pepper, finely diced
1-2 Tbsp (15-30 mL) chili powder
2 tsp (10 mL) dried oregano
½ tsp (2 mL) salt
19-oz (540 mL) can black beans, rinsed and drained
1 cup (250 mL) frozen corn
½ cup (125 mL) salsa
1 cup (250 mL) milk
2 tbsp (30 mL) all-purpose flour
2 cups (500 mL) grated Canadian Cheddar, divided
1 cup (250 mL) tortilla chips, barely crushed
Optional additions: Salsa, sour cream, guacamole
Preheat oven to 400°F (200°C). In a large skillet, melt butter over medium-high heat; cook chicken with onion, red pepper, chili powder to taste, oregano and salt, using a fork to break up meat, for about 5 min or until chicken is cooked through. Stir in beans, corn and salsa. Whisk milk with flour. Gradually stir milk mixture into chicken mixture. Bring to a boil, then stir frequently for 2 min.
Remove from heat; stir in 1 cup (250 mL) of the cheese. Transfer into an 8-inch (2 L) square dish.
Sprinkle chicken with tortilla chips then remaining cheese. Bake for 10 min or just until cheese is melted. Let stand for 5 min before serving. Scoop out into bowls. Serve with additional salsa, sour cream and guacamole.
Variation: If you like spicy food, stir in or serve with hot pepper sauce.
This classic, one-pan meal is perfect for those nights when you want to treat your family to something delicious and hearty without the big cleanup. For added creaminess, add a generous dollop of sour cream!